Salted Chocolate Délice Recipe
Frances Atkins's delightful délice is served with a crème caramel and apple fritters for a lip-smacking dessert
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Fine-mesh sieve
- Ramekin
- Baking dish
- Cake ring
- Saucepan
- Pot
- Deep-fry thermometer
- Slotted spoon
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Hand mixer
- Oven
- Stove
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Spatula
- Wooden spoon
- Cooling rack
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Tongs
- Zip-top bag
Ingredients
- 125g of dark chocolate
- 30g of butter
- sea salt
- 250g of chestnut purée, sweetened
- 100ml of semi-skimmed milk
- 3 free-range eggs, large
- 75g of caster sugar
- 150g of caster sugar
- 125ml of water
- 500ml of milk
- 1/2 vanilla pod
- 4 free-range eggs
- 2 Granny Smith apples
- 2 tbsp of caster sugar
- 1 tsp lemon juice
- 150g of strong white flour
- salt
- 1 tsp milk
- 80g of butter
- 5g of dried yeast
- 1 free-range egg
- vegetable oil, for deep frying
- caster sugar, to dust
- 1 celery stick
- 75ml of water
- 2 free-range eggs
- 125ml of milk
- 100ml of whipping cream
- cocoa powder, for dusting
- icing sugar, for dusting
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